I'm a creature of habit and when it comes to eating that means I eat anything put in front of me while traveling and then I eat SUPER clean when I'm home in Los Angeles. For at least 5 days after a big trip, I'll cut out all alcohol, caffeine, dairy, and refined sugars. It's not so much a cleanse as a chance to hit the restart button so I don't necessarily eat less but just better.
When I don't have time to cook, I hit up places like Beaming Cafe where I can get really clean food. They're carrot muffins have become my biggest indulgence when I'm eating clean so it seemed like high time I make my own version. These ones are inspired by Beaming but I've added coconut and some maple syrup for a not-sweet but not-too-healthy tasting snack.
ends trimmed, peeled, and roughly chopped
(or gluten-free flour)
Heat an oven to 350°F and fill a 12-well muffin tin with muffin liners. Meanwhile, combine the 2 tablespoons coconut oil with the coconut flakes, pepitas, and flax seeds and mix until well combined. Place in the refrigerator until ready to use.
Meanwhile, put the carrots in a food processor fitted with an S-blade and process until completely broken up. Place carrots in a large mixing bowl and add 1/2 cup of the coconut oil, all 3 eggs, the maple syrup, and vanilla extract and whisk until evenly combined.
In a second bowl, add the almond meal, all-purpose flour, baking powder, kosher salt, cinnamon, and baking soda and whisk to combine. Add the egg mixture and mix until the flour is thoroughly dampened and everything is evenly mixed. Divide the mixture among the 12 muffin wells and top with the pepita-coconut mixture. Bake until a toothpick just comes out clean, abotu 20 to 25 minutes. Set aside to cool at least 5 minutes before removing from the muffin wells.
Muffins will last up to 5 days when stored in an airtight container at room temperature.
Food styling and photography by Aida Mollenkamp